On the Effects of Different Concentrations of 1- MCP on the Physiology and the Storage Quality of Harvested“Fuji”Apples

This study,taking Fuijiapples as the experimental materials,observes the effects of different concentrations of 1-methylcyclopropene( 1-MCP)( at 0. 3μl / L and 0. 6μl / L) on the quality of the fruits during storage( at 20 ± 1℃ and 80% ~ 90% relative humidity). The results show that compared with control fruits,1-MCP treatments 1) delay the decrease of soluble solid and the titratable acid content and help keep the higher firmness and good quality of the fruits; 2) reduce the ethylene release and the respiration rate; 3) delay the decrease of Ascorbic acid( As A) content. The study also finds that the fruits pretreated with 0. 6μl / L 1-MCP for 12 hours could keep best fruit quality after storage and they still maintain fresh,hard texture,and proper sour-sweet of taste( at 20 ± 1℃ and 80% ~ 90% relative humidity) 24 days later. It concludes that pretreated with 0. 6μl / L 1-MCP for 12 hours could be used as the optimum conditions for maintaining the fruit quality and prolonging the life of Fujiapples during storage at 20 ±1℃ and 80% ~ 90% relative humidity.